Kinetic Study of Encapsulated β-Carotene Degradation in Aqueous Environments: A Review
The provitamin A activity of β-carotene is of primary interest to address one of the world’s major malnutrition concerns. β carotene is a fat-soluble compound and its bioavailability from natural sources is very poor. Hence, studies have been focused on the development of specific core/shell micro-...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/3/317 |
| _version_ | 1797487828387495936 |
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| author | Vera Lavelli Jolanta Sereikaitė |
| author_facet | Vera Lavelli Jolanta Sereikaitė |
| author_sort | Vera Lavelli |
| collection | DOAJ |
| description | The provitamin A activity of β-carotene is of primary interest to address one of the world’s major malnutrition concerns. β carotene is a fat-soluble compound and its bioavailability from natural sources is very poor. Hence, studies have been focused on the development of specific core/shell micro- or nano-structures that encapsulate β-carotene in order to allow its dispersion in liquid systems and improve its bioavailability. One key objective when developing these structures is also to accomplish β-carotene stability. The aim of this review is to collect kinetic data (rate constants, activation energy) on the degradation of encapsulated β-carotene in order to derive knowledge on the possibility for these systems to be scaled-up to the industrial production of functional foods. Results showed that most of the nano- and micro-structures designed for β-carotene encapsulation and dispersion in the water phase provide better protection with respect to a natural matrix, such as carrot juice, increasing the β-carotene half-life from about 30 d to more than 100 d at room temperature. One promising approach to increase β-carotene stability was found to be the use of wall material, surfactants, or co-encapsulated compounds with antioxidant activity. Moreover, a successful approach was the design of structures, where the core is partially or fully solidified; alternatively, either the core or the interface or the outer phase are gelled. The data collected could serve as a basis for the rational design of structures for β-carotene encapsulation, where new ingredients, especially the extraordinary natural array of hydrocolloids, are applied. |
| first_indexed | 2024-03-09T23:53:22Z |
| format | Article |
| id | doaj.art-382e2f800d724cb0ac96646cee75677e |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T23:53:22Z |
| publishDate | 2022-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-382e2f800d724cb0ac96646cee75677e2023-11-23T16:28:55ZengMDPI AGFoods2304-81582022-01-0111331710.3390/foods11030317Kinetic Study of Encapsulated β-Carotene Degradation in Aqueous Environments: A ReviewVera Lavelli0Jolanta Sereikaitė1Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, ItalyDepartment of Chemistry and Bioengineering, Vilnius Gediminas Technical University, 10223 Vilnius, LithuaniaThe provitamin A activity of β-carotene is of primary interest to address one of the world’s major malnutrition concerns. β carotene is a fat-soluble compound and its bioavailability from natural sources is very poor. Hence, studies have been focused on the development of specific core/shell micro- or nano-structures that encapsulate β-carotene in order to allow its dispersion in liquid systems and improve its bioavailability. One key objective when developing these structures is also to accomplish β-carotene stability. The aim of this review is to collect kinetic data (rate constants, activation energy) on the degradation of encapsulated β-carotene in order to derive knowledge on the possibility for these systems to be scaled-up to the industrial production of functional foods. Results showed that most of the nano- and micro-structures designed for β-carotene encapsulation and dispersion in the water phase provide better protection with respect to a natural matrix, such as carrot juice, increasing the β-carotene half-life from about 30 d to more than 100 d at room temperature. One promising approach to increase β-carotene stability was found to be the use of wall material, surfactants, or co-encapsulated compounds with antioxidant activity. Moreover, a successful approach was the design of structures, where the core is partially or fully solidified; alternatively, either the core or the interface or the outer phase are gelled. The data collected could serve as a basis for the rational design of structures for β-carotene encapsulation, where new ingredients, especially the extraordinary natural array of hydrocolloids, are applied.https://www.mdpi.com/2304-8158/11/3/317β-caroteneencapsulationemulsionliposomesmolecular complexes |
| spellingShingle | Vera Lavelli Jolanta Sereikaitė Kinetic Study of Encapsulated β-Carotene Degradation in Aqueous Environments: A Review Foods β-carotene encapsulation emulsion liposomes molecular complexes |
| title | Kinetic Study of Encapsulated β-Carotene Degradation in Aqueous Environments: A Review |
| title_full | Kinetic Study of Encapsulated β-Carotene Degradation in Aqueous Environments: A Review |
| title_fullStr | Kinetic Study of Encapsulated β-Carotene Degradation in Aqueous Environments: A Review |
| title_full_unstemmed | Kinetic Study of Encapsulated β-Carotene Degradation in Aqueous Environments: A Review |
| title_short | Kinetic Study of Encapsulated β-Carotene Degradation in Aqueous Environments: A Review |
| title_sort | kinetic study of encapsulated β carotene degradation in aqueous environments a review |
| topic | β-carotene encapsulation emulsion liposomes molecular complexes |
| url | https://www.mdpi.com/2304-8158/11/3/317 |
| work_keys_str_mv | AT veralavelli kineticstudyofencapsulatedbcarotenedegradationinaqueousenvironmentsareview AT jolantasereikaite kineticstudyofencapsulatedbcarotenedegradationinaqueousenvironmentsareview |